Return to search

Enzymatic hydrolysis of shrimp for recovery of taste active compounds

No description available.
Identiferoai:union.ndltd.org:mcgill.ca/oai:escholarship.mcgill.ca:44558f39w
Date January 1992
CreatorsNayeri, Gita
PublisherMcGill University
Source SetsMcGill University
Languagehttp://id.loc.gov/vocabulary/iso639-2/eng
Detected LanguageEnglish
TypeThesis
RightsAll items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated.
RelationProquest: AAIMM74678, Pid: 61080

Page generated in 0.0018 seconds